Sweet Potato Thai Curry Soup

  • Author: Linda
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


Thai curry paste is a great condiment to keep in your pantry or refrigerator. Just a spoonful adds layers of flavor-sweet, salty, tangy, spicy-to a dish.



  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Thai red curry paste or Massaman curry paste
  • 2 cups peeled, diced sweet potatoes
  • 8 ounces boneless, skinless chicken breast, cut into small pieces
  • 2 small broccoli heads, florets separated and stems chopped
  • 1 (14-ounce) can coconut milk
  • 2 cups water

Optional garnish:

  • 1 cup fresh cilantro


  1. In the stockpot over medium-high heat, heat the olive oil until hot. Add the curry paste and cook for 1 minute, stirring. Add the sweet potatoes, chicken, and broccoli, and cook for 4 minutes.
  2. Add the coconut milk and water to the pot, and whisk until combined. Bring just to a boil, then reduce the heat, cover, and simmer gently for about 20 minutes, stirring occasionally.
  3. Ladle the soup into bowls. Garnish with the cilantro, if using, and serve.